Portuguese Vegetable Soup

• 5 potatoes Yukon Gold, peeled and sliced thinly
• 1 onion large, peeled and chopped
• 2 garlic cloves peeled and sliced
• 4 carrots mediums sized, peeled and chopped
• 1 carrot peeled and sliced thinly
• 2 cups watercress washed and stems removed
• 1/8 cup olive oil
• 1 tablespoon sea salt or kosher

1. In a deep pot, combine potatoes, onion, garlic, 4 chopped carrots, olive oil and salt.
2. Add 3 quarts of water.
3. Bring to a boil and boil rapidly for 20 minutes until the vegetables are tender and some of the water has evaporated.
4. Remove from heat and, using a hand blender, blend until smooth.
5. Return the soup to the burner and bring back to a boil.
6. Add the sliced carrots and Swiss Chard and cook for no more than 10 minutes until vegetables are tender.

potatoes, onion, garlic, carrots, carrot, watercress washed, olive oil, salt

Taken from www.yummly.com/recipe/Portuguese-Vegetable-Soup-1669507 (may not work)